When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

Browse Promotions

Share

Latest in Promotions

Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"

Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media. 1. Farming for chefs, not markets. Civil Eats recently ran a great story about a new career option for young farmers: managing…

Coupon deals are the club-night postcards cluttering up your windshield, so how does a deal site get noticed? The six-month-old San Francisco franchise of BlackboardEats is hoping to stand out, not just by pimping percent-off deals to the masses, but…

Seagulls are mysteriously dying by the dozens at Pier 94 rendering plant after feasting on offal, and the Board of Supervisors has been urged to enforce a larine version of a junk food ban.At its Feb. 10 meeting, the city's…

I wasn't the only person who consumed hearts in honor of/protest over Valentine's Day. Avedano's Meats, the sustainability-minded butcher shop in Bernal Heights, is making hearts the focus of its first event open to the public. The Lonely Hearts dinners…

Making heart the subject of my Valentine's Day review may be a stunt, but eating heart meat isn't. Whether it comes from a chicken, duck, pig, lamb, or cow, heart is an amazing cut: smooth and yet not slippery-gushy, lean…

The Huffington Post reports today on the seventh annual World Testicle Cooking Championship, taking place in Ozrem, Serbia. On the menu at the so-called Ball Cup: testicles from kangaroo, camel, ostrich, boar, and bulls; beer and wine are available for…

Today's question is from Gerard K., and it was a bit of a stinker:A French friend who has been attending graduate school in Ann Arbor for a couple of years will be in San Francisco for the summer ― and…

Fergus Henderson of London's St. Johns crafting ― and then tucking into ― a special menu at Incanto should shake up the local school of offal appreciation. Imagining Henderson and Cosentino, side by side, perhaps carving up a fat Duroc…

Mixt Salads: A Chef's Bold Creations by Andrew Swallow with Ann Volkwein showcases the story and recipes of Swallow, whose organic eatery Mixt Greens enjoys three locations in San Francisco as well as outposts in Los Angeles and now Washington,…

I wrote about chilis and bones at Incanto at few days ago and as fortune would have it, Chef Chris Cosentino's annual Head to Tail and Sicilian Mattanza dinners are both quickly approaching. Head to Tail consists of five…

A few days ago I told you about gut-loving Bay Area Chef Chris "I like to dance with jiggly beef tendons" Cosentino going to NYC to put on his infamous Head to Tail Dinner, and here, finally, is the…

Everyone's favorite gut enthusiast Chef Chris Cosentino of Incanto is quickly solidifying his spot as San Francisco's king of offal, this hilarious Lips & Assholes t-shirt being his latest foray into cultural influence. Note the "lovely shade of hot…

Chef Chris Cosentino of San Francisco's Incanto and The Next Iron Chef fame is known for his willingness to eat just about anything that comes from an animal. In fact he's known for his offal and organ meat boosterism,…

In a city overflowing with carnivorous culinary delights, as well as many devout vegetarians and vegans, the question of food ethics never strays very far from our conversations. Where should we draw the line when it comes to animal…

Concert Calendar

Slideshows

Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"